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Effects of sporulation media and strain on thermal resistance of Bacillus cereus spores
Author(s) -
MAZAS MARGARITA,
GONZÁLEZ ISAAC,
LÓPEZ MERCEDES,
GONZÁLEZ JOSEFA,
SARMIENTO ROBERTO MARTÍN
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01948.x
Subject(s) - spore , bacillus cereus , agar , nutrient agar , strain (injury) , microbiology and biotechnology , food science , cereus , biology , agar plate , bacillus (shape) , bacteria , genetics , anatomy
Summary Spores of Bacillus cereus strains ATCC 7004, ATCC 4342 and ATCC 9818 were produced in four sporulation media (Nutrient Agar supplemented with 1 ppm Mn 2+ , Fortified Nutrient Agar, Angelotti Medium and Milk Agar) and their percentages of sporulation and heat resistance parameters obtained in a wide temperature range were compared. In all conditions studied, high rates of sporulation were obtained. Clear differences among D‐values for spores produced in the four media were observed. the medium which yielded the most resistant spores and the magnitude with which the sporulation medium affected D‐values was different for each strain. z‐Values of the three strains were not influenced by the medium used to obtain spores.